FROM THE WESTIN SOHNA RESORT & SPA ,GURGAON

25 YEARS OF COOKING

                                              

Many around Chef Rakshit Sharma (51), Executive Sous Chef, The Westin Sohna Resort and Spa, Gurgaon, are not to know that he is presently basking on the glory of 25 years of cooking as well as the association with the guests.

This Hotel Management graduate had started his career with Maurya Sheraton in New Delhi in 1990.His first foreign journey has been to Bangkok, in connection with the Indian food festival orchestrated by the ITC Maurya. Here, an Indian hotel owner based at Bangkok was impressed by his skills, and he offered him a job in Bangkok. Chef Rakshit opted to lap up this opportunity. Worked in this 500 room property till 1994. The next ten years were spent with the guests of Sheraton Bangkok. He started as an Indian Chef...rose to Sous Chef Position, and while moving on from this property, he was Banquet Chef. Next two stops were Hyatt Regency, New Delhi, and the Surajkund Claridges pre opening team. In 2010 May, Rakshit joined Westin Gurgaon, and then got transferred to the Sohna property in June 2012.

More than cooking I would love to eat food. Every day, I do eat different cuisine. Every week I do go to other restaurants. Once in a month I would like to taste the Satvik food in a restaurant in Old Delhi. By tasting, I do come to conclusion" says Rakshit, who happens to be a Vegetarian. He lives in Dwaraka, Delhi with his Mother Sudarsan, Wife Preethi, a homemaker and 16 year old son Keshav.

"I do not pressurize my staff. Everyone in kitchen should cook with pure heart. Taste comes from your hands, as well as the heart; then only food will be tasty. Ingredients are not everything".

"The greatest advantage in Westin Sohna", says Chef Rakshit Sharma," is that fresh seasonal vegetables are available which comes from our farmhouse, which is located close to our hotel".

I will be very happy as a cook when the hotel guests, tell me directly that they had really enjoyed the food. When a party ends up without any guest complaints, then also I will be very happy" replies Chef Rakshit, when asked about his moments of happiness at work.

"Ours is a resort. For the guests in the leisure segment, we will ask them bluntly to let us know exactly what they want; and whenever, there is a complaint from a corporate client, I will go deep into the root cause; without getting defensive, I will remain very positive, and will serve the guests exactly what they had asked for".

Other than Bangkok, Chef Rakshit has been to Japan, China, Belgrade, Hongkong and Laos for conducting the Indian food festival.

"I am planning to write a book on INDIAN FOOD. Write up/Recipes on thousands of dishes is ready. Only thing is that I have to compile the same into a book form".

Chef, Happy Birthday!!!

Text and Pics by R KESAVA MALLIA in Gurgaon

Note: Tomorrow (03 Sep 2014), Chef Rakshit Will be absent in the hotel. As it is his birthday, he will be spending his time with the family members.